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Preheat oven to 350 degrees F. Grease (3 or 4) 8-inch cake pans. Use 3 for thicker cake portions, 4 for thinner cake portions.
Prepare white cake mix as directed, whisking 2 packets of True Lemon into dry mixture before adding liquids.
Divide batter among 3 or 4 cake pans and bake for 18-20 minutes, or until cake tests done in middle. When done, remove from pans and let cool.
While cake bakes, beat together softened mascarpone with whipping cream and fluff until soft peaks form. Fold in strawberry jam, or fresh berries (depending on what you're using).
In another small bowl, place remaining two packets of True Lemon and add 2 tablespoons of agave nectar to mix.
Place 1 cake on a serving platter; brush with True Lemon agave mixture. Top with 1/4 strawberry cream. Top with 2nd cake; brush with lemon-agave mixture, and spread with 1/4 of strawberry cream mixture. Repeat with remaining two layers, reserving any remaining cream to serve in dollops with cake.